THE CREAMEST EVER MACARONI AND CHEESE

1Lb. Box Dried Elbow Macaroni

4 Tablespoons Unsalted Butter

4 Tablespoons Flour

1 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Paprika

1/4 Teaspoon Dry Mustard

2 Cups Milk

2 Cups Shredded Cheddar Cheese

Put a large pot on the stove and fill half full with water and bring to a boil using high heat. Add the macaroni. Let cook. In another kettle on low heat melt the butter. While the butter is melting, measure out and combine the flour, salt, pepper, paprika and dry mustard in a small dish or bowl. When butter has melted, add the flour mixture to the butter and use a whisk to combine to make your roux. Continue whisking and slowly add the milk, wisking to combine all the ings. Turn up the heat just a little and wisking often, thicken the mixture. It might bubble but don't let it boil just thicken. When thickened, remove from the heat and add the shredded cheese using the wisk to combine and break up the cheese.

Drain the macaroni but do not rinse as the starch helps the cheese stick to the noodles. Place in a large bowl and pour the cheese sauce over the macaroni and stir to coat well. Serve while this is hot. Can use american cheese, cheddar or swiss cheese for the sauce. I like to use the american cheese.